Coconut Free Paleo Smoky Paprika Cauliflower Rice Pilaf
Smoky, fragrant, and packed with bold spice, this cauliflower rice pilaf is the kind of side dish that quietly steals the show at the dinner table. Ricing the cauliflower yourself and pressing out the moisture before cooking is the secret to getting those lightly golden, tender edges instead of a soggy pile — it's a small step that makes a big difference. Smoked paprika and cumin do the heavy lifting here, giving the whole skillet a deep, earthy warmth that tastes far more complex than the ingredient list suggests. A bright hit of lemon juice at the finish keeps everything from feeling heavy, and the fresh parsley adds just enough color and freshness to make it look as good as it tastes. Because every ingredient is a whole, recognizable food — no packaged sauces, no hidden additives — this is a genuinely clean grain-free alternative that works beautifully alongside grilled proteins or roasted vegetables. Avocado oil handles the heat well and keeps the flavor neutral so the spices can shine without competition. Whether you're eating paleo full-time or just cutting back on grains, this pilaf is satisfying enough to make you forget you're not eating actual rice.
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lbs), cut into florets
- 2 tbsp avocado oil
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper (optional)
- ¾ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp lemon juice (from about ½ lemon)
- 3 tbsp fresh parsley, roughly chopped
Instructions
- 1
Working in batches, pulse the cauliflower florets in a food processor 8–10 times until broken down into rice-sized pieces, about 3–4 cups total. Alternatively, grate the florets on the large holes of a box grater. Spread the riced cauliflower on a clean kitchen towel and press firmly to remove as much moisture as possible.
- 2
Heat the avocado oil in a large (12-inch) skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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